Lemon pie has always been my absolute favourite dessert. After years of tasting many different versions in french bakeries, i started to try making it at home. My first attempts were classic lemon pies with meringue using tons of eggs and butter. The old school way. It was goodbut it was quite a long process and i wouldn't say it was easy. From the lemon curd that you have to stir constantly so the eggs yolkswouldn't cook to the ultimate step of baking the meringue to the perfect golden color without burning it, a lot of things could go wrong. When i discovered alternative and healthier baking techniques, i knew i had to come up with my own lemon pie recipe. Here it is !

— MAKES 8 SMALL PIES

CRUST

1/4 CUP / 50 G PINE NUTS

1 CUP / 170 G ALMONDS

1/2 CUP / 12 MEDIUM SOFT DATES, PITTED

ZEST OF ONE LEMON

PINCH OF SEA SALT

FILLING

3 CUPS / 270 G SHREDDED COCONUT

4 TBSP COCONUT OIL, MELTED

JUICE OF 4 LEMONS

ZEST OF 2 LEMONS

3 TBSP AGAVE SYRUP OR HONEY

1 - Make the crust.Place almonds, pine nuts, pitted dates, lemon zest and sea salt in a food processor.Process for a few minutes or until the mixture sticks together when you press it between your fingers. Line 8 tartlet pans with parchment paper (muffin pans, custard cups or small ramekins would also work). Press the crust into the pans and reserve in the fridge.

2 - For the filling : make coconut butter.Put shredded coconut in your food processor. Blend on high speed. Stop several times to scrape down the sides and continue mixing until oil is released and you obtain a thick and smooth paste. This can take up to 15 minutes as the coconut will go through different stages before it turns into butter. Just be patient and scrape the sides often to help the process.Toward the end, add coconut oil, lemon juice, lemon zests and agave syrup (or honey).Blend a few seconds until combined. Pour the filling onto the crust and smooth with a spatula. Place in the fridge for at least two hours (or 20 minutes in the freezer).